A drinking shrub is a delicious way to preserve flavors of seasonal fruits and vegetables… it’s American origins were adapted from a 17th century English recipe and made popular in American Colonial times where preservation was done with fresh fruits or vegetables, sweeteners, and vinegar. I had a bevvy of organic beets on hand and found myself wanting to combine their super delicious sweet juice with the tartness and tang of our Aronia Kombucha vinegar- so I got down to it and made this shrub.
6 large dark red beets (peeled and sliced)
1 cup Wisconsin honey
1 cup Aronia Kombucha Vinegar (you can make a delicious kombucha vinegar with all of the rad kombucha benefits by leaving your kombucha out in room temperature for 1-3 months)
In a 32 ounce Mason Jar add beets and honey… swirl it around and get the beets well covered in honey. Cap the jar and set it in the fridge for 24 hours. After the first 24 hours- the beet juices and honey will have given you beautiful red syrup. Add the Kombucha Vinegar to the mixture, swirl it around well, cap the jar and place it back into the refrigerator. In a couple more days the shrub will start to meld flavors together and you have a delicious drinking vinegar. I like to let mine go about a week to really get the earthiness out of the beets. You can taste it along the way and see what you like. Once you determine that you have a good flavor, pour the contents of the jar into another jar straining the beet slices out. Enjoy your delicious shrub on it’s own, or over ice and finish with kombucha- it also is an awesome additional flavoring for a cocktail. Have fun!!